I feel like a broken record at this point but, I know I’ve been slacking on the posts. Part of me wants to tell you it’s because I’ve been busy doing hobbies and traveling to exotic locales (like Baltimore) for work, but it’s not. I’m a lazy person and laziness always catches up to you.
So instead of offering you an excuse, I will instead offer you this picture of a kitten as a token of apology. Enjoy.
Now that you’ve forgiven me, let’s talk about cheese. Cheese is everything. Cheese is life. Cheese on anything is heavenly but cheese and pasta together maybe the greatest food combo since chocolate and my tummy.
Since it’s getting colder out, comfort food is definitely becoming a necessity, but after spending a week in Mexico, I’m really trying not to eat quite so much. (Side note: Mexico is THE ONLY place I have ever been where I’m accused of eating too little. And coming from a Jewish background, I am no stranger to eating large quantities while being pressured to have more.)
Growing up, my parents always cooked dinner from scratch so box mac and cheese wasn’t much of a thing in our household. (Until my brother became a teenager and the philosophy became “get whatever we can for cheap in large quantities.” Ever seen a 16 year old eat 3 boxes of mac and cheese as an after-dinner snack? Because I have.) That being said, my mother made homemade mac and cheese exactly twice during my childhood and I remember this very vividly because (coincidentally), I ended up being violently, physically ill immediately after eating it. (Not her fault, but homemade mac and cheese and I now have a bit of a love-hate relationship.) Nevertheless, comfort food was calling my name so I decided to see what I could whip up.
How To Make Homemade Mac and Cheese
- Assemble your ingredient. If you don’t have what you need, just assume that you (in your infinite wisdom) can improvise rather than going to the store. Deeply regret this later.
- Melt the butter (preferably the right amount, which I think is 2 TBSP) in a pan and whisk in 1/4 cup of flour over low heat.
- Add mushrooms. Two things I learned: this would have been way easier to cook and eat if I had chopped them up a little more and mushrooms take longer to cook than I thought. (Also, yes, my butter/flour mixture is lumpy and I don’t care.) I did eventually add some olive oil to the pan to make up for not having initially added enough butter and to help the mushrooms cook and that did seem to help.
- Cook that up for awhile and then add 1 cup chicken broth and 2 cups of milk. The directions I used said to whisk on low heat until the mixture becomes thick. I just whisked until I got bored and hungry enough that I didn’t care.
- ADD ALL THE CHEESE!
- Whisk in the cheese. Decide it’s not enough. Add more cheese.
- Mix the noodles into the cheese goodness and serve. Preferably in hand painted bowls you brought all the back from a remote village in Mexico. (So I guess maybe step 1 should be go to Mexico?)
So yeah. That’s it. If you’d like to follow the recipe responsibly and produce something edible, the original recipe is from SkinnyTaste.